Membuat Nasi Goreng dalam Bahasa Inggris beserta Tricks terbaik

Fried rice is a tasty dish that is traditionally made from steamed rice stir-fried in a wok, but it can also be made in a pan. Fried rice is delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs. Not only is it easy to make, but it's absolutely delicious. If you want to know how to make fried rice, just follow these steps.

Ingredients to Make Fried Rice :
350 gr. Long Grain Rice
3 Eggs

2 Tbs. Vegetable Oil
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek

250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin

Steps of Making Fried Rice :
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. 

Beat the eggs and make into a omelette, slice into strips and set aside. 

Heat the oil in a wok or large frying pan. 

Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. 

Add the Coriander and Cumin. 

Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. 

Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.

Decorate with some of the leftover leek and serve hot. 

and at the end say ' gutten appetite,. 

so after you know how to make Fried Rice just like in Restaurant,. so then here are the tricks to make best Fried Rice alias Nasi Goreng!! check this out:

• A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
• Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
• Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
• Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.
• Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.

okokokok,. after you know everything what to do to make fried rice, hopefully you can practice this tricks,. otherwise u just wasting ur time,. thanks,. !!!